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20 minutes
One pot

Pan-Seared Trout & Garlic-Sautéed String Beans

Daikon Salad with Nuoc Cham Vinaigrette

Cooking time

15 minutes




380 /serving

Two parts delicate to one part daring, that’s the golden ratio behind this dreamy Vietnamese-minded recipe. On the delicate side: flaky fillets of pan-seared trout, seasoned with hints of nori, lemongrass and ginger, along with string beans crisply sautéed in garlic. More daring: the spicy side salad of julienned daikon and cherry tomatoes dressed in a mouthwatering nuoc cham vinaigrette of citrus juice, mirin and chili flakes—start small with this funky fish sauce and you’ll soon take to it (like a fish to water, one might say).

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 140g Cherry tomatoes
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 200g Julienned daikon
  • 100g String beans
  • 15ml Mirin
  • 5ml Fish sauce
  • 2g Chili flakes
  • 8.5g Seaweed & Lemongrass spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Trout, Anchovies, Sulphites

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
18 g
Saturated Fat
3 g
530 mg
Total Carbs
24 g
7 g
33 g
9 g
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Sauté the string beans
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add ⅓ of the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Mise en place
While the string beans cook, halve the cherry tomatoes. Roughly chop the cilantro leaves and stems. Quarter the lime.
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Cook the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with the remaining spice blend and pepper. Add the seasoned trout* to the pan, skin-sides up, and cook, 1 to 2 minutes per side, or until cooked as desired.
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Make the nuoc cham daikon salad
While the trout cooks, in a medium bowl, combine the juice from 2 lime wedges (double for 4 portions), as much fish sauce as you’d like (start with a small amount and add to taste), the remaining garlic, mirin, chili flakes (add ½ for medium spicy) and a drizzle of oil. Add the daikon, cherry tomatoes and as much cilantro as you’d like; season with S&P to taste and toss well to combine.
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Plate your dish
Divide the finished trout, string beans and salad between your plates. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.